Who we are

We're a friendly circle preserving and enhancing our foods with living cultures like those already working in your gut. We make pickled foods that taste great, last a long time in the fridge, aids and fortifies our digestive system, and offers more vitamins and minerals than the raw ingredients. Culturing foods crowds out the little bugs that cause putrefaction while pre-digesting the food, a process not to be confused with sterilized preservation (canning). These pickles are condiments, meant to be eaten with every meal but not as meals. From the French cornichon, through German sourkraut and Korean kimchee, and on back to the first accidentally-fermented apple cider, we're taste-testing human history's more vital recipes!